Curried smoked fish cakes with garlic mayo

These delicious, economical fish cakes are made with canned fish with a smoked flavour.

Fish cakes

400 g	Orange kumara
310 g	Smoked fish, canned, drained (Main)
1	Egg, small, lightly beaten
1	Spring onion, finely diced
2 tsp	Curry powder
1 tsp	Chilli paste, or sambal oelek
½ cup	Polenta, fine, or dried breadcrumbs

Garlic mayo

½ cup	Mayonnaise
2	Garlic cloves, crushed
2 tsp	Lemon juice
3 Tbsp	Chives, or spring onions

Directions

1. Peel, chop and boil the kumara, until tender. Drain well and mash.
2. Meanwhile, place the fish in a bowl and flake using 2 forks. Combine with the cooled kumara, egg, spring onion, curry powder, salt, pepper and chilli paste. Mix well. Form into 6-8 cakes. Coat in the polenta or breadcrumbs. Chill until ready to cook.
3. To cook, heat the oil in a non-stick frying pan. Pan-fry the fish cakes for about 3-4 minutes each side on medium heat, until golden and hot.
4. Combine the garlic mayo ingredients. Serve with the fish cakes.